Yoghurt Corn Muffins With Corn

Name: Yoghurt Corn Muffins With Corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 big muffins
Ingredients: 125 g fine polenta or 125 g cornmeal; 55 g flour (I use spelt); 70 g whole wheat flour (I use spelt); 1/4 teaspoon baking soda; 1 teaspoon baking powder; 1 tablespoon sugar (more if you like it sweeter); 125 g yoghurt; 1/4 cup water, about; 1 egg, beaten; 200 g corn kernels (I use canned); 125 g cheese, shredded (optional)

(3)

Recipe by Lalaloula

These muffins are fluffy, soft and very yummy! They feature three types of flour and use yoghurt in place of milk to give them a softer texture. They taste rather sweet if you use the sugar, but you could also turn them into savoury bites by adding some ground chili or other spices to the dough. Feel free to play with this basic recipe.

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READY IN: 30mins

YIELD: 6 big muffins

UNITS: US

INGREDIENTS

Nutrition

125

g fine polenta or 125 g cornmeal
55

g flour (I use spelt)
70

g whole wheat flour (I use spelt)
¹⁄₄

teaspoon baking soda
1

teaspoon baking powder
1

tablespoon sugar (more if you like it sweeter)
125

g yoghurt
¹⁄₄

cup water, about
1

egg, beaten
200

g corn kernels (I use canned)
125

g cheese, shredded (optional)

DIRECTIONS

In a big bowl combine all of the dry ingredients (polenta through to sugar) and mix well. Make a well in the centre.
In a separate bowl combine yoghurt and egg. Add corn kernels, water and cheese if using. Mix well and pour into the well in the dry ingredients. Mix to form a soft, thick dough. If it its too dry, add more water tbs by tbs until your dough looks right (it should be creamy and thick, very much like cake dough).
Pour into prepared muffin tins.
Bake in the preheated oven at 200°C/400°F for 15-20 minutes or until lightly golden and baked through.
Enjoy!

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